One of the things you will notice about the majority of my blog posts, is that I like to focus more on technique than recipes. We all have different palates and like different flavor profiles. I tried a Memphis style rub for this set of ribs, but you can use whatever rub you like.
Here’s what you’ll need:
- 1 rack of pork ribs* (see below)
- 2 Tbsp black pepper, coarsely ground
- 2 tsp kosher salt
- 2 tsp mustard powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Mix the rub ingredients together in a small bowl. This will make enough for a couple racks of ribs the traditional way. I doubled the recipe for the Party Ribs.
Remove the membrane on the backside of the ribs. I have tried catfish pliers and I think they are a waste of money. Slide a butter knife under the membrane and lift to start separating it from the ribs. Then grab it with a paper towel and pull it cleanly away.
*Party Ribs are simply ribs cut into individual bones. There are two techniques, most people will tell you to cut off the outside bone right along the bone, then skip a bone and cut right along the following bone. This leaves you with a few bones with a lot of meat on each side. [|] The other technique is what I did – just sliced down the middle between the bones. I was feeding a lot of people and felt it was better to let my guests just grab as many ribs as they wanted. As far as what type of ribs to get, I used a rack of spare ribs and a rack of St. Louis style ribs. The St. Louis style is a little prettier, but I just want to get it in my face – and we’re not serving to KCBS judges, so it really didn’t matter. Then I hit the whole lot with a little yellow mustard as a binder.
Then I sprinkled the rub over the ribs, being sure to hit all sides. The nice thing about doing ribs this way is that you can get more rub and sauce on every surface of the meat. You can prep these ahead of time and leave them in the fridge until you’re ready to go.
I cooked these the same way I cook all my ribs. I take the ribs out of the refrigerator when I’m preheating the smoker so they get a little warmer before they go on. I have a hard time getting my smokers at super low temps, so I do a 2-2-1 version. I preheat my smoker to under 250 degrees, usually between 235-245. Ribs go on at full smoke for 2 hours.
Then, time to wrap them. I was cooking these in a foil pan, so I just sealed it with aluminum foil and put it back in for another two hours.
At this point you should check the ribs and see how done they are. They should be nice and tender, and starting to pull away from the bones just a bit. Now is the time to sauce. I like to get a nice light coating over the ribs, and put them back in the smoker uncovered to caramelize and tighten up a little. This is a gut call. Depending on how done the ribs are when you unwrap them, you may not need a lot of time back on the heat. Mine were pretty done, so I only went back in for about 20 minutes.
Take ’em out, and they are ready to serve. These were delicious and the single bones were a hit!
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
Comments